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One great way to make use of all those tasty root veggies in your fall garden is with a hearty stew. Based on what you have available, you can mix and match the veggies below to your heart’s content. Do not add flour or other thickener to your stew until you are ready to eat it, as the thickeners do not store well when canned.
Autumn Garden Stew
Ingredients:
- 4 pounds of stew beef, cut into cubes
- 4-6 cups (total)of cubed potatoes, parsnips, turnips and/or rutabaga (any ratio)
- 2 cups of carrot rounds
- 3 cups of finely chopped onion
- 4 cloves of garlic, crushed and minced
Liquid:
- 8 cups of water
- 1 tbsp of rubbed thyme
- ½ tbsp. marjoram
- 2 tbsp parsley
- 2 MSG-free beef bouillon cubes (optional)
Directions:
(This is a raw-packed food – the meat and vegetables will cook in the pressure canner and do not need to be cooked ahead of time)
- In a stockpot, combine the ingredients for your liquid and bring to a boil.
- Meanwhile, layer meat and vegetables into your sanitized jars in the order listed above.
- Pour the hot liquid over the layered meat and vegetables.
- Lid your jars and process them in your p-canner for 90 minutes at 10 pounds of pressure. Be sure to adjust for altitude.
Optional: when you are ready to serve your stew, add I tbsp. of flour to half a cup of water and whisk into a paste. Stir this into your stew as you heat it up – this will make a thick, hearty gravy.
